4 oz butter
5 oz soft brown sugar (like muscovado)
4 oz self-raising flour
2 oz cocoa powder
1 small pack of chocolate chips (about 4 oz)
2 oz dried cranberries
Soften the butter in the microwave, until it’s very soft, but not liquid and melted. Add the sugar and egg, mix well. Mix in the flour and cocoa powder, then the choc chips and cranberries. Put heaped teaspoons of the mixture on a baking tray (I can generally get two dozen cookies, spread over two baking trays, they rise and spread, so not too close together) and bake at gas 4/350f/180c for 10-15 minutes.
Allow to cool slightly before handling/eating.
Be creative with this, start with a basic mix of 4 oz butter, 5 oz sugar, 1 egg & 6 oz flour and add what ever you fancy. I do a spiced cranberry & orange version at christmas, adding ginger & cinnamon, and dried cranberries and mixed candied peel instead of chocolate chips. Plain ginger works well too, add candied/glace ginger and a good teaspoon of dried ginger to the mixture, and of course theres white chocolate & raspberry, or almond, what ever you like best in a cookie. I find the more “lumps” you have in the mixture, the less it spreads, and vice versa, few lumps results in a wider, thinner cookie, but to be honest I don’t think I’ve ever bakes two identical batches, but they always taste really good!